Steamed Rice Flour Cake (Huat Kueh)
Steamed rice flour cake or often called 发糕 in Mandarin, fatt koh in Cantonese and Huat Kueh in Hokkien. It is very similar to cupcake or muffin, but it is steamed instead of baked. With an amazingly soft texture, it is moist and full of fragrance. This is one of the nostalgia foods that bring back memories and simply a favourite for the old and young alike.
A very kind customer of ours shared her recipe and we are sharing the love with all of you! Take some time off today to enjoy this recipe.
- Japanese Namisato All Purpose Baking Rice Flour – 250g
- Gula Melaka / dark brown sugar – 100g
- Water 150g
- Pandan leaves – about 4-5 leaves
- Coconut milk – 90g
- Baking Soda – 1/2 teaspoon
- Half large egg or 1 small egg
- Boil water with Gula Melaka and Pandan Leaves till Gula Melaka dissolves. Strain the mixture and let it cool down.
- Boil the water for steaming the rice flour cake.
- Sieve the flour and add half of the Gula Melaka syrup. Whisk with a wooden spatula till smooth.
- Add the rest of Gula Melaka syrup and whisk till smooth again.
- Add in coconut milk slowly and the baking soda as well. Lastly, add in the egg.
- Divide the batter into disposable aluminium cups and steam under high heat for 15-20 mins.
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